I absolutely adore Crunchie chocolate bars, they are one of my all time favourites - so I thought it was time I created my own. Luckily, it couldn't have been easier to make and there is something really nice about making your own sweets rather than buying one for 79p!
I can tell you now that this Chocolate covered honeycomb was out of this world delicious! I had to stop myself (and my family) from devouring it all at once! It is definitely something to share with your friends - if you can actually manage to get it out the door without eating it all first (this was my intention, but somehow I don't think its going to happen!)
Give the recipe a go, its really easy and makes you feel a little bit like a scientist when you add the bicarb and it bubbles up! Oh, and did I forget to mention that it tastes like heaven?
Recipe: (makes about 40 pieces, depending on size)
- 200g Caster Sugar
- 4 tbsp Golden Syrup
- 3 tsp Bicarbonate of Soda
- 200g Chocolate bar of your choice (I used Belgian milk)
To make:
- Firstly, fully grease some baking parchment and lay it over a small but deep baking tray.
- In a medium sized, non-stick saucepan add the sugar and golden syrup. On a medium-high heat, bring the mixture up to boiling, occasionally stiring and then turn it right down and leave to simmer for about 5 minutes.
- After the 5 minutes, drop a tiny bit of the mixture from a teaspoon in to a glass of cold water- it should turn hard instantly. If it does then the mixture is ready for the bicarb.
- Take the pan off the heat and then add the bicarbonate of soda, quickly mixing to incorporate it. The mixture will bubble up straight away, and then pour the mixture in to the greased and lined baking tray. Do not touch it once in the tray and leave to cool for about an hour.
- Take the cooled honeycomb out of the tray and peel off the baking parchment. Get a rolling pin and hit the honeycomb gently to break off smaller pieces.
- Melt the chocolate either in the microwave or over boiling water and then cover the honeycomb pieces with it. Pop the chocolate covered honeycomb on to a tray lined with baking paper and allow to cool in the fridge before devouring them!
Photo how to:
The sugar and golden syrup in the pan
Mixing the sugar and syrup to bring up to boiling
Simmering for 5 minutes
Once simmered and ready for the bicarbonate of soda
Cooling in the pan before breaking in to pieces
Close up!
Broken honeycomb pieces
Chocolate covered pieces cooling down
Close ups of the finished homemade 'Crunchie!'
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